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Wednesday, December 12, 2012

♥ Holiday Fig Torte ♥


Ingredients

  • 30 to 35 Fig Newton cookies (about 1 pound)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 large bananas, sliced
  • 2 tablespoons lemon juice
  • 3 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1/2 cup chopped pecans
  • Red and green maraschino cherries, well drained

Directions

  • Cover the bottom of a 13-in. x 9-in. dish with cookies. In a large bowl, beat the cream cheese and sugar until fluffy; spread over cookies.
  • Toss bananas with lemon juice; arrange over the cream cheese layer. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft-set.
  • Fold in half of the whipped topping; spread over bananas. Spread remaining topping over pudding layer. Sprinkle with pecans. Decorate with cherries. Cover and chill overnight. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 354 calories, 16 g fat (9 g saturated fat), 22 mg cholesterol, 305 mg sodium, 47 g carbohydrate, 3 g fiber, 5 g protein. 

~~Country Woman, November/December 1995~~

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